Herby pea soup
- 1 tbsp olive oil 1 onion finely chopped 1 clove of garlic, crushed ½ tsp dried chilli flakes, extra for garnish 300g frozen peas 800ml hot vegetable stock Generous handful of fresh flat-leaf parsley, finely chopped Generous handful of fresh mint leaves, finely chopped Generous pinch of sea salt and black pepper Juice of ½ unwaxed lemon 4 tbsp soya cream, to finish
- Heat the olive oil in a large saucepan over a medium heat and cook the onion for 2–3 minutes until softened but not browned. Add the garlic and chilli flakes, and cook for a further minute. Pour in the frozen peas and vegetable stock and cook for 10 minutes. RRemove from the heat and carefully ladle into a high-powered blender. Blitz until smooth, then stir in the parsley and mint. Season to taste with sea salt and black pepper, then squeeze in the lemon juice. Pour into bowls and finish with a swirl of soya cream, and a sprinkle of chilli flakes if you like.
Recipe from Katy Beskow’s ‘15 minute vegan comfort food’ (Quadrille £15) photography © Dan Jones for The Vegan Society’s Plate Up for the Planet campaign which asks people to take a seven-day planet-changing vegan challenge and think differently about what they eat. Sign up for free at www.vegansociety.com/plateup.